AOAC ERP Gluten Assays - Dec 2018

B. Caution Statement

Ethanol is highly flammable and vapor; Keep away from heat, hot surfaces, sparks, open flames and other ignition sources; Do not smoke; Keep container tightly closed; Store in a well-ventilated place and keep cool. The Cocktail (patented) contains 2-mercaptoethanol which is toxic; work under a chemical fume hood and avoid skin and eye contact and wear protective gloves and clothing (see MSDS, attached as separate documents or delivered by the manufacturer in case of ethanol).

C. Interlaboratory Study Results Table

Table 2. Performance characteristics using data from 4-parameter logistic regression analysis for curve fitting; data from 19 participants with 21 different samples are divided into part A (samples 1-10) and part B (samples 11-21); for raw data from each participant including outlier calculation refer to table A-1 and table A-2 in Annex A.

Part A / sample*

1

2

3

4

5

6

7

8

9

10 19 38

n Labs

19 38

18 36

17 34

15 30

18 36

19 38

16 32

19 38

19 38

N Replicates Mean; mg/kg s(r); mg/kg s(R); mg/kg

10.8 2.29 2.29 21.1 21.1

13.7 1.88 2.05 13.7 15.0

11.0 1.40 1.96

0.9

62.1 5.31 7.35

33.4 4.62 6.82 13.8 20.4

4.0

10.0 9.68 9.99 96.7 99.8

32.8 5.88 7.27 17.9 22.2

47.9 7.12 7.96 14.9 16.6

0.96 0.96

0.79 2.52 19.8 63.0

RSD(r), % RSD(R); %

12.7 103.9

8.5

17.8 103.9 11.8

* 1. Wheat flour in oat flour, 10 mg/kg gluten; 2. Rye flour in oat flour, 10 mg/kg gluten; 3. Barley flour in oat flour, 10 mg/kg; 4. Oat flour; naturally-contaminated approx. at 2 mg/kg; 5. Wheat flour contaminated corn-based processed snack, 82 mg/kg gluten; 6. Mixture of corn-based processed snacks, approx. 41 mg/kg gluten; 7. Rice flour; contaminated at a very low gluten level; 8. Flaked oats blank; 9. Flaked oats low; 10. Flaked oats high

Part B / sample*

11 19 38

12 19 38

13 19 38

14 19 38

15 17 34

16 19 38

17 19 38

18 19 38

19 19 38

20 19 38

21 18 36

n Labs

N Replicates Mean; mg/kg s(r); mg/kg s(R); mg/kg

3.1

21.0 5.91 6.15 28.2 29.3

15.9 3.87 4.68 24.3 29.4

27.2 5.80 6.88 21.3 25.3

2.1

6.3

12.9 5.34 5.79 41.3 44.7

22.0 5.99 6.75 27.2 30.6

7.2

13.5 2.86 2.92 21.2 21.7

20.3 2.22 3.67 10.9 18.1

1.51 2.20 48.4 70.5

2.23 2.23

2.70 3.44 42.6 54.3

1.93 2.31 26.6 31.9

RSD(r), % RSD(R); %

107.2 107.2

*11. Cereals-Blank; 12. Cereals-Low; 13. Cereals-Medium; 14. Cereals-High; 15. Flour-Blank; 16. Flour- Low; 17. Flour-Medium; 18. Flour-High; 19. Groats-Blank; 20. Groats-Low; 21. Groats-High

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